If you ever want to impress someone with an incredible meal, there is no need to look further then this recipe. Apple cider brined, hickory smoked turkey is impressive and the best turkey I have ever had. I am not exaggerating. Oh my god, this smoked turkey is so good you will dream about it and want to eat turkey more than once a year.
What is so special about hickory smoked turkey? Everything. First off, the turkey bathes in an apple cider brine for 24 hours. This is not your ordinary brine, but one built with layers of flavor from oranges, fresh ginger, cloves, garlic, and bay leaves. Next, more flavor permeates the turkey from the smoke in a charcoal grill. Hickory wood chips scattered over hot briquettes create a smoke with sweet and woody notes that pair nicely with the apple cider infused turkey. The end result is a turkey that is moist and tender, with a fall fruit-smokiness and love in every bite.
I realize that I am on a trend of making absolute, “This is the one recipe you ever need” statements like I also made for my roasted vegetable stock recipe. I promise not to make this a habit because when I do say it, I want you to believe it. Honestly, I have never tasted turkey so good. Even my daughter-in-law, who does not like turkey, stated she loves this smoked turkey and will eat it without any hesitation or obligation. You know the meal is a success when everyone keeps picking away at the remaining pieces of turkey on the platter throughout the night. I started to wonder if there was going to be any leftovers for turkey sandwiches.
Mastering Smoked Turkey
First off, the brine recipe and smoking technique are from my trusted grilling source, Weber.com. I own a kettle charcoal grill, so this recipe is written using a charcoal grill. If you own a gas grill, brine the turkey with the apple cider brine then, follow these directions for smoking a turkey on a gas grill.
Other than the turkey and brining ingredients, you also need some special equipment.
- Container large enough to hold the turkey with the brine, or large plastic bag
- Cooler or refrigerator
- A couple of bags of ice for the cooler
- 2-3 large heavy-duty aluminum roasting pans. One for the bottom of the grill to fill with water, the other for the turkey. I use two pans to hold the turkey for extra reinforcement.
- 100% cotton kitchen string to tie the legs together
- Charcoal for a charcoal grill
- Hickory wood chips for smoking
- Charcoal chimney
- BBQ gloves
- Instant read thermometer
- Oven thermometer if your grill does not have a built-in temperature gauge.
Grilling and Smoking a Turkey
The biggest challenge for outdoor grilling during the fall/winter season in the northeastern part of the US is getting the coals lit and maintaining the temperature of the grill. When I mentioned this at dinner, one son responded, “If you want to get it “lit”, you need loud music and more booze.” As fun as that sounds, whenever you are cooking over an open flame, I recommend keeping the parting to a minimum, at least until the food is cooked and the fire is out.
On a windy day, it is important to watch the fire in the charcoal chimney and make sure the paper fire catches and lights the coals. Once lit, the charcoal will heat up in about 15 minutes.
The few times I grilled a turkey for Thanksgiving dinner was when the temperature was mild for a November day in New York. That means, above freezing and preferably around 40°F (4.°C) or above. However, if you have a grill that is well insulated, keeping your grill at 350°F (177°C) should not be so difficult.
It takes around 3-4 hours to cook a 12 – 15 lb. (5.4 – 7 kg) turkey in a grill. To keep the coals hot and burning, locate your grill outside in a protected area with easy to access to and from your kitchen. To maintain the grill’s temperature at 350°F (177°C), add fresh charcoal to the hot fire, every hour. Keep track of the temperature with an oven thermometer placed on the grill rack, or a built-in temperature gauge on the grill.
If you are lucky enough to live in a milder climate you should not have any problems maintaining the temperature.
For the smoke, I used hickory wood chips, but any purchased wood chips will work. Each type of wood has its own unique flavor so pick one you like. If you can find apple wood chips, they will complement the apple cider brine nicely.
When cooking with poultry it is important to keep food safety in mind, especially when brining a turkey for 24 hours. It is crucial the brine and turkey stays between 35°- 40°F (1.6°- 4.4°C). If the temperature in your cooler goes above 40°F you run the risk of developing harmful bacteria like salmonella, which will make you very sick.
Brining a turkey for 24 hours in a refrigerator is the safest and easiest option. However, if there is no room in your refrigerator, a good quality cooler is the next best thing. Fill the space in the cooler around the plastic bag filled with brine and the turkey, with ice and close the lid tightly. Periodically check the cooler to see that the ice is not melting. Replenish the ice as needed. A good quality cooler will maintain the temperature for several hours, just make sure you fill it with fresh ice before you go to bed.
Some words of advice
Brining and cooking a turkey is an involved process, even when you cook it conventionally in the oven. All the steps are not so difficult; however, it takes time and constant monitoring. If you can, buy a fresh turkey and save yourself 4-5 days of worrying about defrosting the turkey. I often use frozen turkeys, but it adds 4 more days to your timeframe just to defrost the darn thing in the refrigerator.
I quickly thaw a frozen turkey by submerging a sealed turkey in a leak-proof bag in my cooler filled with ice water. A 14-pound turkey will defrost in about 8 hours if the temperature of the ice water is between 38-40°F (3.3 – 4.4°C). It is important to check the temperature of the ice water every hour until the turkey is fully thawed.
Because you are brining the turkey, make sure the turkey you buy is not already injected with a saltwater solution. Some commercial brands, like Butterball and Kosher Turkeys, have a saltwater solution already injected in their turkeys. Carefully read the label to make sure.
If you are having difficulty maintaining the temperature of your grill at 350°F, preheat your oven and finish cooking the turkey in the oven. You will not get as much of the smoked flavor, but you will get a properly cooked turkey and that is what is important.
You can do this. Cooking a turkey is an occasion by itself and just think how ecstatic you will feel when you are done. Although, this recipe might not be the easiest starting point if you never cooked a turkey before, or you are a novice griller. It is good to have some experience before one starts to experiment. Fortunately, the apple cider brine adds lovely fruit flavor and moisture to turkey no matter how it is cooked. So, feel free to use it for a conventional roast turkey.
Over the weekend when I shared this meal with my family, an overwhelming sense of gratitude and love filled my heart and home. It was the generosity of spirit and the positive attitudes from each of my children and their significant others, that moved me more than anything. As delicious as the food was, it was only the exclamation mark to a wonderful time, not the meaning or purpose. It was an I don’t want this evening to end, kind of night. Don’t wait for Thanksgiving to show gratitude and love and make something delicious and unexpected to share. Seize the moments as they come. Light up your life with family, friends, and food in your own special way creating those moments you never want to end.
Hickory Smoked Turkey
This is one of the best recipes for making a turkey I know. Like any roast turkey recipe, it takes time and constant monitoring, but it is well worth the effort. The hickory smoke steeps into the apple cider brined turkey, creating a light smoke flavor that is sweet and woodsy with dark and crispy skin.
To determine the size turkey you need, the general rule of thumb is 1 - 1½ pounds (500 - 750 g) of turkey per person. You want leftovers for sandwiches and turkey pot pie, so you cannot err on the side of buying too much turkey. Keep in mind the smaller the turkey the lower ratio of meat to bone.
Plan ahead and give yourself lots of extra time to cook the turkey. 24 hours for brining the turkey. 1 hour to prep the vegetables, bring the turkey up to room temperature, soak the wood chips and light your coals. Cook the turkey for 15 to 20 minutes per pound depending on the temperature of your grill.
This recipe and grilling technique is by Jamie Purviance on weber.com
- 2 qt. (1 liter) apple cider
- 1 lb. (2 cups packed / 456 g) light brown sugar
- 1 cup (250 ml) kosher salt
- 3 qt. (1.5 liters) water
- 3 oranges quarter
- 4 oz. (125 g) fresh ginger peeled and sliced thin
- 15 whole cloves
- 6 bay leaves
- 6 large garlic cloves peeled and smashed
- 1 recipe Apple cider brine
- 1 12 -15 lb. (5.4 - 6.8 kg) turkey (thawed if frozen)
- 1 orange cut in wedges
- 1 lemon cut in wedges
- Enough extra virgin olive oil to coat the turkey
- Kosher salt
- Black pepper
- 1-2 TB Herbs de Provence
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 2 ½ cups (600 ml) chicken stock
Make the Brine
Pour the apple cider in a saucepan and place on a burner set at high heat. Add the sugar and kosher salt and bring to a boil. Stir occasionally to make sure the sugar and salt dissolve. Cook at a boil for 1 minute then remove the pan from the heat to cool. If using the same day, cool the brine to room temperature before adding to the turkey. You can make the brine 24 hours in advance and keep in the refrigerator overnight in an airtight container.
Brine the Turkey
You need a five-gallon food grade bucket, or another large food-safe container large enough to hold your turkey and brine, or 2 large plastic bags (I use two to prevent the brine from leaking.)* Add the remaining brine ingredients to your container, stir to combine then submerge the turkey in the liquid.
If you are using plastic bags, place the bags in the cooler or container first, then add the turkey. Mix the apple cider brine and remaining ingredients in another bowl then add to the turkey. Bring the bag ends together in a way that shapes the brine around the entire turkey. Tie a knot near the top of the turkey to seal the bags and prevent the brine from leaking.
Place the turkey with the brine in the refrigerator or cooler for 24 hours. If you are using a cooler, add ice to either side of the turkey and check the temperature periodically to ensure the cooler is maintaining a constant 36°- 40°F (2.2 - 4.4°C) temperature. You do not what the temperature to go above 40° F. Add ice to the cooler as needed. Make sure to add fresh ice to the cooler just before you go to sleep for the night.
Prepare the turkey
Remove the turkey from the brine after 24 hours. Discard the brine and place the turkey on a rimmed baking sheet. Pat the turkey dry with paper towels and allow it rest on the counter for one hour to bring it up to room temperature.
Meanwhile, add 4 large handfuls of hickory wood chips in a pan and spread out in an even layer. Add water to cover the chips and soak them for a minimum of 30 minutes. Set aside.
Just before you want to start grilling, dry off the turkey again with paper towels. Stuff the cavity with orange wedges, lemon wedges, and fresh herbs. If the legs are floppy, tie the drumsticks together at the tips with kitchen string. Baste the entire surface of the turkey with the olive oil then season with Kosher salt, black pepper, and Herbs de Provence.
Add the chopped celery, carrots and onion to a large heavy-duty aluminum roasting pan in an even layer.
Add the chicken stock to the vegetables then place the turkey, breast side down in the pan.
Prepare your Grill
Light your coals 20 minutes before you want to begin grilling. When the coals are ready, place a large aluminum foil baking pan in the center of the lower grate and arrange the hot coals around the pan in a horseshoe shape. Fill the pan with a tea kettle amount of warm water. Add some more coals to the hotbed of coals and allow them to heat up for a few minutes.
Add two handfuls of the soaked wood chips evenly over the hot coals. Place your grill grate in the grill. Cover your grill with the vents open all the way and wait for the smoke to appear.
Cook the Turkey
Once you see smoke, position the roasting pan with the turkey on the grill grate with the legs pointing to the hottest part of the grill, the arch of the horseshoe. Cover the grill with the vents open. Cook for one hour.
After an hour, carefully turn the turkey over and position it the breast side up. Add more charcoals if needed and more wood chips. Cover the grill and continue roasting. After an hour and a half check the turkey and cover the wing tips and drumstick tips with foil if they are getting too dark. Add more coals and wood chips as needed. Maintain the grill temperature at 350 °F (177°C) for the duration of time while cooking the turkey.
Cook the turkey until the internal temperature reads 165°F (74°C) at the thickest part of the thigh away from the bone. Check the breast meat for the same temperature reading. Usually, unstuffed turkey takes 15-20 minutes per pound to cook. While the turkey is smoking, check the coals periodically to make sure it maintains a constant 350°F temperature.
Once the turkey is done, remove it from the grill and roasting pan and place on a cutting board. Cover loosely with aluminum foil and rest for 15 – 20 minutes before carving.
Use the pan juices for gravy. Remove the vegetables with a slotted spoon and discard or serve them with the turkey if they are not spent. I was able to save the carrots and onions, but the celery was overdone. Pour the pan juices in a fat separator or skim off the top layer of fat from the pan juices with a spoon. Pour the pan juices in a saucepan and bring to a boil.
Turn down the heat and simmer until ready to serve. The pan juices have a lot of flavor from the apple cider brine and smoke, so it should not need any seasoning. Taste first before you add any salt or pepper. This makes a light sauce, not a gravy, which is how I like it.
If you want a thicker gravy-like sauce, make a roux then add the warm pan juices. Melt 1 -2 TB of unsalted butter in a saucepan then add the same amount of all-purpose flour to the pot. Whisk the flour and butter together and turn down the temperature to medium. Cook the roux, until it has a light golden color and the flour taste is gone. Add the hot pan juices to the roux and whisk until smooth. Taste and correct the seasoning. Simmer for 5 minutes stirring occasionally until ready to serve.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
In Spain they call it, a la plancha. Italians refer to it as, a la piastra. In Greece, on a staz. No matter what you call it, it’s a centuries old Mediterranean technique for grilling vegetables, fish and meats. In Spain they use a round metal plate, but in Greece they use a piece of sheet metal placed directly on the grill. From Italy, a stone or a metal plate creates a hot flat surface over an open flame. Essentially, it is a flat metal or stone griddle, set over a grill grate over an open flame. Mediterranean cooks know how to grill their vegetables because these grilled vegetables never tasted so good.
This technique does not produce fancy crisscross grill marks on your grilled vegetables, but what you do get are tender vegetables that retain some bite and have a good sear from the stone or griddle. Ultimately, the more surface area that touches the vegetables, means more flavor on your grilled vegetables from the sear. Another bonus is, no more vegetables falling through the grates and flare ups. Mediterranean style grilled vegetables are sweet, lightly flavored from the fire’s smoke, and seared to perfection.
A New Way with Grilled Vegetables
It all started yesterday on an impulse after coming upon the phrase, “… a la piastra,” in one of my cookbooks. It was an “Ah ha” moment for me with the realization of a refrigerator full of vegetables and an old cast iron griddle begging for use. With my fingers crossed and plans for dinner and a blog post on the horizon, I decided to give “A la piastra” grilling technique a try. It was just meant to be.
I do love the flavor of grilled vegetables, but when I grill chicken or meats, I don’t always grill vegetables for a side dish. Mainly, I do not want my whole dinner tasting all the same. Also, depending on how many people we are cooking for, there is just no room on my 22-inch charcoal grill.
Because this was somewhat impulsive, and I was “recipe testing”, I did not cook the vegetables in an organized manner, but fit the different vegetables here and there along with our dinner of stuffed rainbow trout. I was not sure how long the grill would stay hot, so I cooked things together instead of one at a time. Regardless of my cooking organization, I don’t mind a hodgepodge of grilled vegetables because my job was to use up a bunch of vegetables and test out this grilling technique. I call this mission a delicious success, hodgepodge or not. Now, I have a beautiful mess of tasty grilled vegetables ready whenever I want them.
Grilled Vegetables a la Piastra
What I discovered is if you have a cast iron pan or griddle, they create a hot surface to make delicious grilled vegetables, fish and meets. I have yet to test other types of food, but I can’t imagine there is an issue using this technique for shellfish, chicken or steak. Grilling a la piastra or plancha, works particularly well with thin vegetables or sliced vegetables that would normally fall through the spaces on a grill grate. I loved using this technique with thinly sliced zucchini, asparagus, sliced onions, and garlic scapes. Some additional vegetables I want to try are fennel, eggplant and mushrooms.
It is my opinion that grilling bell peppers works better over the open grill grate. They just took longer to get blistered and charred when on the hot surface vs the grill grates. Also corn works better over the open fire and by better, I mean it does not take as long to cook.
Fruit like lemons and oranges grill nicely on a hot plate, but my mind is not made up for peaches. My peach halves stuck to both the grill grate and the cast iron griddle, but this was also the first time I grilled peaches.
How to Grill Vegetables a la Piastra
First, this technique is best using a charcoal grill, but I believe will work with a gas grill, but you won’t get the smoky flavor. Using either grill you must make a hot fire that will last for a while depending on how much food you are grilling. Get the charcoal good and hot, then place the griddle pan or stone on your grate. Heat up your griddle surface for 15 minutes until the surface gets really hot. Close the lid if you are using a gas grill, keep the lid off if you are using a charcoal grill.
Once the grill is hot, oil the grill grate. Do not oil the hot griddle. It is possible that the oil soaked paper towel could burst into flames from the heat of the pan. Instead, generously coat the vegetables and fish in canola oil or other oil with a high smoke point. Arrange the vegetables on the surface of your “griddle” and cook for 2-3 minutes per side, depending on the thickness of the vegetable.
Depending on the surface area of your plate, you will need to cook the vegetables in shifts. Just to be organized, cook the same vegetables all at the same time. Once done, remove the vegetables off the grill and place them spaced out on a tray or plate. If you pile them up, the vegetables will steam and get soggy.
Once done, let the grill plate cool completely before handling. If possible, use tongs and a scrubby to scrape off any stuck on bits while the surface is still hot. It is easier to clean off the charred bits when the plate is still hot, but not at the expense of getting burned.
Equipment for Grilling Vegetables
- You need a grill, preferably a charcoal grill but a gas one will work fine.
- Good quality charcoal without lighter fluid and a charcoal chimney to start the coals.
- BBQ quality oven mitt or glove.
- A cast iron pan or griddle, pizza stone, baking steel or food grade metal or stone surface that can tolerate temperature up to 700°F (371°C). Some pizza stones can only withstand temperatures up to 500°F (260°C) or lower.
- Long metal BBQ tongs without plastic tips.
- A good BBQ spatula.
- Several trays for putting the grilled vegetables on.
- A timer is helpful
What to do with all these grilled vegetables?
Serve grilled vegetables with grilled fish, grilled tofu, grilled chicken or steak, or roast chicken.
Assemble a platter of grilled vegetables, olives, cured meats, cheeses and crusty bread. Dine al fresco for a light dinner or a cocktail party.
Make a light pesto dressing with muddled basil leaves, smashed garlic, olive oil and vinegar and dress the grilled vegetables.
Grilled vegetable sandwiches with crusty bread, basil mayo or sriracha mayo, with Gouda or mozzarella cheese (smoked or plain) and grilled vegetables.
Frittata with grilled vegetables.
Where to buy a La Plancha griddle pan?
The Big Green Egg has a la plancha griddle for the Big Green Egg. It could work on other round grills depending on the size of the pan and your grill. (Not an add)
Lodge makes a round carbon steel griddle pan. They also make griddle pans in different sizes, shapes and materials. (Not an add)
Hodgepodge of Grilled Vegetables Mediterranean Style
- red bell pepper
- 1 yellow bell pepper
- 1 red onion sliced into rings about ¼-inch .5 cm thick
- 1-2 leeks sliced in half lengthwise, cleaned and root and dark green parts trimmed off
- 4-6 garlic cloves peel on
- 2 zucchini sliced lengthwise into ¼- inch .5 cm thick slices
- 1 yellow squash sliced lengthwise into ¼-inch .5 cm thick slices
- 12 or more asparagus spears ends trimmed
- 8 garlic scapes optional
- 2 lemons cut in half across the width.
- 1 peach cut in half across the equator optional
- 2 ears of corn husk and silk threads removed optional
- 1 fennel bulb stalks removed and sliced in 1/4 -inch (.5 cm) slices (optional)
- 2-3 TB Canola oil or other oil with a high smoke point
- Kosher Salt and freshly ground black pepper to taste
- 1 loaf French bread sliced on a diagonal optional
- Extra virgin olive oil
- 1 TB Red wine vinegar
- 1 large bunch of basil leaves cleaned and stems removed
Prepare your grill. If using a gas grill, heat to 450°F (230°C). For a charcoal grill, fill a charcoal chimney to the top with charcoal. Rest the chimney on the charcoal grate. Light the chimney according to manufacture instructions. Heat the charcoal until all the coals are very hot. They will look mostly grey with streaks of black throughout each lump or briquette. Put on an BBQ mitt and carefully empty the hot charcoal onto the grate. Add an additional half chimney’s worth of charcoal and spread out over the hot charcoal. Arrange the charcoal over the bottom of the whole grate, but with one side having more charcoal than the other. Place the top grilling grate on the grill and the grill pan over the side with the most charcoal. Heat until the grill pan and grate are good and hot, about 15 minutes. Close lid if using a gas grill. The grill pan is hot when you flick water on the grill pan and it bubbles up and dances on the surface.
While the grill is heating up, add the zucchini slices, asparagus and scapes in a large bowl and drizzle about 1 TB (15 ml) of oil over the prepared vegetables. Use the remaining oil to baste the remaining vegetables. Arrange the onion slices and leek halves on a sheet pan and baste with oil on both sides. Baste some oil over the cut surface of the cut lemons. Sprinkle about a teaspoon of Kosher salt over the vegetables, except the bell peppers.
When the grill is hot, arrange the bell peppers on the side of the grill without the grill pan. Every few minutes, use long tongs to turn the bell peppers over so the whole pepper gets a good char and is blistered, about 15 minutes. Once the bell peppers get black all over, place them in a medium bowl and tightly cover with foil and plastic wrap. Set aside to allow the peppers to steam in the bowl for at least 15 minutes.
If using corn on the cob, place them on the grill grate with the bell peppers. Start the corn when you start the peppers. Cook the corn turning them periodically to get an even char on all sides, about 8-10 minutes total.
Meanwhile, arrange the onion slices, garlic cloves and leeks on the grill pan. Cook for 2 minutes then turn over on the other side. You want the onions and leeks to get soft with a nice sear on both sides. Once done, remove from the grill and place on a tray. Sprinkle lightly with kosher salt and freshly ground black pepper. The garlic is done, when you see some brown spots on the peel and they are soft in the middle.
Place the lemon halves cut side down on the grill or grill pan and cook until a good sear develops on the cut side, about 3-4 minutes.
When there is room on the grill pan, arrange the zucchini and yellow squash slices on the grate and cook about 2-3 minutes per side. You want browned surface on both sides and tender slices of squash with a slight crispness. Place the squash on a tray when done. Lightly sprinkle with kosher salt and freshly ground black pepper. Toss to evenly coat.
Cook the asparagus and garlic scapes on the grill plate. Turning each asparagus spear and garlic scape over around 3 minutes per side. You want the asparagus and scapes to get soft but still have some bite. When done, place the vegetables on a tray. Lightly sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.
If you are grilling the fennel add the fennel slices when there is room on the grill pan and cook 3 minutes per side, or until soft but still firm. Place on a tray when done. Sprinkle on Kosher salt and black pepper and toss to coat.
Add the sliced French bread, if using, on the grill and toast until the bread is golden brown. How long it will take will depend on how hot your fire is at this time.
When all the vegetables are cooked, remove the skins off the bell peppers by rubbing your hands over the charred skin and pulling off the skin until it is all clear. Do not run the bell pepper under water, or you will wash away all that delicious flavor you worked so hard to make. Clean hands and remove the core from each pepper and slice into slices.
Remove the garlic peels off each clove. Take 1-2 grilled garlic cloves and rub it over the toasted French bread. Add any remaining cloves to the vegetable platter.
Arrange all the vegetables on a platter in piles. Drizzle with extra virgin olive oil and red wine vinegar, and torn basil. Serve hot or at room temperature.
Grilled garlic scapes taste great minced and placed on top of ricotta cheese toasts. Or, mince and add to the olive oil and fresh basil, then sprinkle over the grilled vegetables.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.
Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.
Salsa for Grilled Mahi Mahi
Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.
Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.
Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.
One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.
Switch it Up
This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.
If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.
Use Grilled Mahi Mahi for Fish Tacos.
Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.
Grilled Mahi Mahi with Strawberry Salsa
Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño.
I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper.
The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi.
Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.
- 1 lb Mahi Mahi filet
- Kosher Salt
- Herbs de Provence
- Sweet paprika
- 1/2 TB Canola oil
- 6 oz /175 g Pineapple about 1 cup chopped
- 5 -6 oz / 190 g strawberries about 11 medium strawberries
- ½ Kirby cucumber (about 2 ¾ oz / 80 g)
- ½ -1 jalapeño pepper 38 g / 1 oz
- 2 green onions minced (white and light parts only)
- 1 TB pickled onions, finely chopped optional
- Small pinch of Kosher salt less than a 1/4 teaspoon
- Fresh ground black pepper
- 3 g basil leaves about 4-6 leaves depending on size
- 6 small mint leaves
- Squeeze of lemon juice from a quarter of a lemon optional
- ½ avocado optional
Prepare the grill
Prepare your grill according to manufactures directions.
While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator.
When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.
Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.
Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.
Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.
Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions.
Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.
If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
Add a squeeze of lemon juice just before serving. Best eaten immediately.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
We went exploring at a new Farmer’s Market last weekend and picked up chimichurri sauce from one of the vendors. Usually, I like to make my own pesto and sauces, but I made an exception with this one. The flavor was fresh and the garlic did not overwhelm the other ingredients. Also, this sauce was my concession to what I really wanted to buy.
The vendor was from an Argentinean restaurant, Gaucho Burger, and they were selling chimichurri sauce and Gaucho Burgers made with sliced roasted pork, lettuce, tomato and slathered in chimichurri sauce. I really wanted one of those burgers. The pork roast had a slight pink color, looked juicy and seasoned throughout with chimichurri. It looked perfectly cooked and delicious. Unfortunately, it was only an hour past my breakfast so I could not justify eating a big burger. I settled on buying their chimichurri sauce instead.
Settled on is not a fair statement because chimichurri sauce can stand on its own merit. It is an Argentinean sauce made with parsley, oregano, garlic, red pepper, olive oil, and vinegar. It is traditionally used as a condiment or marinade for beef. However, I am sure it will taste great on chicken, lamb, pork, fish and grilled vegetables. The sauce’s bright taste comes from fresh parsley and vinegar. Yet, the flavor is nicely balanced with minced garlic, oregano and red pepper flakes. That bit of acid brings all the flavors together and tones down the sharp bite of fresh garlic. I love it. You can make it hot, mild, thick or thin. It is easily adaptable for any type of food.
Once home, I knew exactly how I wanted to use the chimichurri. With not enough time for a pork roast, I decided on butterflied flank steak with a layer of chimichurri sauce. After spreading the chimichurri over the meat, I rolled-up the flank steak and secured with kitchen string. The result is a steak that looks like a roast with a spiral of chimichurri sauce throughout the middle. It is tender and full of flavor.
Rolled flank steak tastes great grilled, or you can sear the meat in a skillet on the stove then finish cooking in the oven. Serve the rolled flank steak with chimichurri sauce hot or at room temperature. This makes it a perfect choice for entertaining. It is also easy enough to make during the week. Just butterfly, layer, roll-up, and refrigerate during the day. When you come home, it is ready for cooking.
Tips or Success for Rolled Flank Steak with Chimichurri Sauce
Butterflying the flank steak is an easy thing to do, but if you do not want to butterfly the flank steak yourself, ask the butcher to do it. Make sure the butcher cuts through the meat beginning on the long side of the flank steak.
Compared to other steak cuts, flank steak is a tougher piece of meat. However, with extra preparation and proper carving, a tender slice of flank steak is possible. The muscle fibers, also known as the grain, are distinct. When carving flank steak, carving the meat thinly on a diagonal and across the grain, creates tender slices of steak.
The same technique applies to rolled flank steak. When rolling up the flank steak, make sure to roll it across the grain. You will see the muscle fibers running the length of the meat. This way, when you carve the rolled flank steak you will cut the meat across the grain at the ends.
For best results, serve flank steak medium-rare. Well done flank steak is tough to chew. An instant-read thermometer is great for determining the level of doneness for a thick piece of meat. The internal temperature for rare beef is 125˚F (52˚C) and medium-rare is around 130˚F (54˚C). I stopped cooking my rolled flank steak close to 125˚F (52˚C), then I let the steak rest and continue to cook with the residual heat for 10 minutes. This is an easy step to do and prevents overcooking the steak.
It is a little more difficult to gauge the temperature in a stuffed piece of meat, you need the thermometer to be in the center. Also, how red the juices are will tell you how far along the cooking process is. The redder the juice the rarer it is. If you pierce the meat and no juices appear it means one of two things: the meat is barely cooked, or it is well done and dry.
More flank steak recipe ideas:
Included with my rolled flank steak recipe is a recipe for chimichurri sauce that I slightly adapted from Simply Recipes website.
Rolled Flank Steak with Chimichurri Sauce
- For the Chimichurri Sauce
- 1 cup 250 ml firmly packed Italian parsley leaves
- 5 medium garlic cloves
- 2 TB fresh oregano leaves
- 1/3 cup 75 ml extra virgin olive oil
- 2 TB red wine vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp red pepper flakes
For the Flank Steak
- 1- 1.5 - 2 lb 750 g - 1 k flank steak
- 3 oz - 4 oz 75 g- 125 g chimichurri sauce
- Kosher Salt about 1/4 teaspoon
- Fresh ground black pepper
Add the parsley, oregano, garlic in a food processor and process until finely pureed. When necessary, scrape down the sides of the bowl to get everything processed evenly. (See Note)
Add the herbs to a small bowl, then whisk together the herbs with the olive oil, vinegar, salt and red pepper flakes. Taste and adjust the seasoning.
Use right away or store, tightly sealed, in the refrigerator for a couple of days.
Prepare the flank steak
Place the flank steak on a cutting board in front of you with the short end facing you, and the meat fibers running perpendicular to you.
Butterfly the flank steak. Using a long, thin, and sharp knife, like a boning knife, cut the flank steak in half through the thickness of the meat. Beginning at the outer long side, either your right or left. Cut through the middle thickness of the steak, pulling back the top layer as you go. Keep the knife blade level to the countertop so you do not cut up or down, just straight across. Cut the flank steak open until you reach a half an inch from cutting all the way through at the opposite side. Open the steak like a book.
Press on the seam with the heel of your hand to smooth out any uneven dumps.
Sprinkle about a 1/4 teaspoon of Kosher salt over both sides of the flank steak.
Spread the chimichurri sauce over the side of the flank steak you just cut open.
Staring at the long side, either right or left depending on your dominant hand, roll up the steak with the meat grain running long and perpendicular to you.
Once rolled up, tie up your flank steak roll with kitchen twine. I use 5 ties up the length of the rolled steak. Trim off the long ends of the string.
Rub any escaped chimichurri sauce over the exterior of the steak. Cook right away or let marinate wrapped in plastic in the refrigerator. Marinate for no more than 8 hours.
Cook the steak.
Rolled flank steak is great cooked on the grill, or seared in a grill pan or skillet, then baked in the oven. If you marinated it in the refrigerator, bring the flank steak up to room temperature before you start cooking it. I usually take the meat out about 30 minutes to an hour before I start cooking it.
Prepare the grill for direct and indirect heat areas. Oil the grill before placing the meat down. When the grill is nice and hot place the rolled flank steak directly over the flames on the grill (direct heat). Sear the meat. Turn the meat every couple of minutes and sear all sides of the surface, about 8 to 10 minutes total. Once the meat is seared, move it over to the side of the grill prepared for indirect heat. Cook for about 10 minutes, covered. Check the internal temperature. If the temperature in the middle of the meat is around 120˚F - 125˚F (49˚C- 52˚C), the steak is done cooking.
Remove the flank steak from the grill and let it rest covered with foil for 10 minutes. This resting period should produce medium-rare rolled flank steak, about 130˚F - 135˚F (54˚C- 57˚C).
Preheat the oven to 375˚F (190˚C / Gas Mark 5). Heat and lightly oil a skillet or grill pan large enough to hold your rolled flank steak. When your pan is almost smoking, sear your flank steak, turning it over every 2 minutes searing the steak all over. When the flank steak is seared, place the pan with the flank steak in the oven and cook. After 10 minutes, check the internal temperature. Stop cooking when the internal temperature in the middle of the rolled steak reaches between 120˚F - 125˚F (49˚C- 52˚C). Place the rolled flank steak on a cutting board and let it rest covered in foil for 10 minutes. Medium-rare meat has an internal temperature of, 130˚F - 135˚F (54˚C- 57˚C).
Slice and Serve
Cut off the ties and slice the rolled flank in 1/2- inch slices across the grain. Serve warm or at room temperature.
Leftovers make great sandwiches with a chimichurri mayo, lettuce, tomato, and your favorite bread or roll.
If you do not own a food processor, you can make the sauce by finely mincing the herbs with a knife.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.